Recipes Included On This Page Warm Chocolate Bread Pudding With Turtle Topping Way-to-a-Man's-Heart Stuffed Onions Wellington Cutlets Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Warm Chocolate Bread Pudding With Turtle Topping Recipe By :Mary Hawkes, Prescott, AZ Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups reduced-fat milk -- [2 percent] 2/3 cup sugar 1/4 cup unsweetened cocoa 2 teaspoons vanilla extract 3 large eggs -- lightly beaten 1 large egg white 5 cups cubed day-old French bread -- (1-inch) cooking spray 1/4 cup caramel sundae syrup 1/4 cup chopped pecans 1/4 cup milk chocolate chips 1. Preheat oven to 350 degrees. 2. Combine first 6 ingredients in a large bowl, stirring with a whisk. Add bread, pressing down with a spatula to soak. Spoon bread mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 degrees for 50 minutes. Drizzle with caramel syrup, and sprinkle with nuts. Bake an additional 5 minutes or until caramel syrup is bubbly. 3. Place chocolate chips in a small glass bowl or heavy-duty zip-top bag; microwave at HIGH 30 seconds or until melted. Drizzle over bread pudding. Serve warm. Cooking Light / Hershey's Chocolate ProAm Contest Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 15 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 8g Fat (34.1% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 45mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Way-to-a-Man's-Heart Stuffed Onions Recipe By :The Drag Queen's Cookbook & Guide to Sensible Living Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Spanish onions 1 teaspoon butter -- (5 mL) 4 ounces sliced mushrooms -- (110 g) 1/2 pound ground veal -- (225 g) 1/4 cup bread crumbs -- (50 mL) Chopped parsley -- to taste 1 dash salt 2 dashes pepper -- (generous dash) 1 egg Beef stock Parboil onions, then drain and dunk in cold water. Scoop out the insides enough so that each can receive a healthy spoonful of stuffing. Chop the scoopings and fry in butter until light brown, along with mushrooms. Mix in veal, bread crumbs, and parsley. Season with salt and pepper. Mix in egg. Spoon mixture into each onion and place in oven dish containing beef stock to cover a quarter of the way up on the onions. Top with bread crumbs, cover and bake at 325F for about one hour. Submitted by Miss Sissy Blush. Editor's note: try spooning a bit of orange marmalade on each serving for a great glaze. From a delightful book I found on a bargain counter in the book store: The Drag Queen's Cookbook Guide to Sensible Living by Honey Van Campe; 1996; published by Winter Books, an imprint of Pontalba Press, 4417 Dryades Street, New Orleans, Louisiana, 70115; ISBN 0-9653145-7-X MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 3g Fat (23.1% calories from fat); 9g Protein; 17g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 103mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Wellington Cutlets Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cutlet -- per person puff pastry sheets Filling Amount can vary to taste you don't need much 2 slices bacon -- (2 or 3 rashers) 1 small onion 2 mushrooms Filling (Amount can vary to taste - you don't need much) Dice all filling ingredients. Simply brown the cutlets in a pan (no need to cook through)and set aside. Then saute bacon, onion and mushroom in pan (you may use a little butter if there are no cutlet juices). When they are cooked, put them in a bowl and let them cool. Cut the pastry sheets in half so you have two triangles. Lay a cutlet on each half, put a spoon of filling on top and wrap the pastry around it. You may choose to decorate the top of the parcels with remaining pastry. Lay out on a lightly greased oven tray ensuring room for cutlets to expand. Brush with milk or egg. Bake at 160 degrees Celsius (325F) for half an hour or until golden brown. The filling can be varied to suit different tastes. This recipe has never failed to impress. MC format by Hallie. Contributed to the FareShare Gazette by Ronnee; 16 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 7g Fat (46.3% calories from fat); 6g Protein; 11g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 207mg Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 1 Fat.

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